- 2 tablespoons unsalted butter
- 1 scallion, white and green parts, finely chopped
- 2½ cups milk
- 2 cups heavy cream, preferably not ultrapasteurized
- 3 dozen large oysters, shucked, with their juices
- 1/8 teaspoon freshly ground white pepper
- Sweet paprika, preferably Hungarian or Spanish, for garnish
In New England, oyster stew is a Thanksgiving must-have.
- In a Dutch oven or soup pot, melt the butter over medium heat. Add the scallion and cook, stirring constantly, until wilted, about 1 minute. Add the milk, heavy cream, and oyster juices. Cook, stirring often, just until small bubbles appear around the edges of the liquid, about 5 minutes.
- Add the oysters and cook just until they curl at the edges, about 2 minutes. Season with the salt and pepper. (The oysters are already briny, so season with caution.) Transfer to a warmed soup tureen and serve immediately in warm soup bowls, sprinkling each serving with a dash of paprika.